Literature DB >> 5537023

[Loss of thioaminoacids under the influence of thermal handling of milk].

J Kisza, Z Zbikowski, P Przybylowki.   

Abstract

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Year:  1970        PMID： 5537023     DOI： 10.1007/bf02021842

Source DB:  PubMed          Journal:  Z Ernahrungswiss        ISSN： 0044-264X


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  4 in total

1.  AVAILABILITY OF SULPHUR AMINO ACIDS IN PROTEIN FOODS. 2. ASSESSMENT OF AVAILABLE METHIONINE BY CHICK AND MICROBIOLOGICAL ASSAYS.

Authors:  E L MILLER; K J CARPENTER; C B MORGAN; A W BOYNE
Journal:  Br J Nutr       Date:  1965       Impact factor: 3.718

2.  A microbiological method for assessing the nutritional value of proteins. 2. The measurement of 'available' methionine, leucine, isoleucine, arginine, histidine, tryptophan and valine.

Authors:  J E FORD
Journal:  Br J Nutr       Date:  1962       Impact factor: 3.718

3.  The availability of lysine, methionine and tryptophan in condensed milk and milk powder; in vitro digestion studies.

Authors:  J MAURON; F MOTTU; E BUJARD; R H EGLI
Journal:  Arch Biochem Biophys       Date:  1955-12       Impact factor: 4.013

4.  [Chemical indices of the nutritional value of proteins according to the determination of total amino acid sulfur in the food].

Authors:  H Rafalski; W Ponomarenko; E Nogal
Journal:  Rocz Panstw Zakl Hig       Date:  1968
  4 in total

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